Rice Con Queso

Rice Con Queso

3 c Cooked brown rice (1 1/2 - cups uncooked) -- cooked with
Salt and pepper
1 1/3 c Cooked black beans
or
- blackeyed peas
- pinto beans
Etc. (about 1/2 cup - uncooked)
3 Cloves garlic, minced
1 lg Onion, chopped
1 sm Can chiles, chopped
1/2 lb Ricotta cheese, thinned with
- a little low fat milk
or
Yogurt until spreadable
3/4 lb Shredded Monterrey Jack - cheese
1/2 c Shredded cheddar cheese

Garnishes (optional): chopped black olives, onions, fresh parsley

Preheat oven to 350 degree F. Mix together rice, beans, garlic,
onion, and chilies. In a casserole, spread alternating layers of the
rice-beans mixture, ricotta cheese, and jack cheese, ending with a
layer of rice and beans. Bake for 30 minutes. During the last few
minutes of baking, sprinkle cheddar cheese over the top. Garnish
before serving.

Complementary protein: rice and beans and milk products

From: DIET FOR A SMALL PLANET by Frances Moore Lappe' ISBN
0-345-30691-0. Random House, New York. 1971-82 Posted by: Karin
Brewer, Cooking Echo, 7/92